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Cream Puff Souffle With Hot Fudge Sauce

Make Cream Puff Souffle With Hot Fudge Sauce at home with Sugar, Heavy Cream, Irish Cream Irish Cream, and Bittersweet Chocolate. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 cup
• 3 tbsp
• 8 oz
• 1/2 cup

Method (preview)

1. 1

   To make the souffle, beat the egg yolks with half the sugar in a large bowl until very thick and light in color.

2. 2

   Beat the heavy cream until it holds soft peaks.

3. 3

   In another large bowl, beat the whites with the lemon juice until foamy, then gradually add the remaining sugar while continuing to beat until whites are firm but still glossy.

4. 4

   Stir the Irish Cream and the whiskey into the yolks, then fold in the whites.

5. 5

   Fill the puffs with the souffle mixture and replace the tops.

6. 6

   Place on cookie sheets or trays, cover with foil, and freeze several hours or overnight.

7. 7

   Just before serving, make the Hot Fudge Sauce.

8. 8

   Melt the chocolate with the cream, stirring well to blend.